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June 17, 2009

We are cooking: South African Seed Bread

A while ago middleagefamily went on safari to South Africa. The animals are fantastic, of course, but one of the best bits about the Kwandwe game reserve we stayed at was the brilliant chef, who made pretty much everything we ate, including seed bread, a South African staple but something I'd never had before. It is a heavy, seedy, incredibly tasty alternative to our wholemeal loaf, and it goes with both savory and sweet, brilliant with thick butter and honey and I have just scoffed a piece covered in runny camembert, yum. I bullied the chef into giving me the recipe, which is actually long over due for The Women's Room reader Lucille, who I promised it to some while ago and never quite got my act together on. Lucille is a brilliant cook so can I am hoping she'll send us a recipe of her own in exchange.

The mix should be able to softly drop off the spoon. Add a little milk if it is too stiff.

Put the mix into a well oiled long loaf tin, mine is 30 cms, it's a good idea to put some of that magic nonstick reuseable baking sheet on the bottom of the tin (don't worry about the sides) as it can sometimes stick. Scatter more seeds on the top of the loaf and press in, I use what ever seeds I have the most of.

Cook at 180-200 (hot) for 20mins, then reduce the heat to 150 (medium) for a further 20 mins, or until a knife comes out clean. Remove from tin when cool and slice.

I have often varied the seeds in this recipe with no major consequences, if I haven't had one sort in the cupboard I've improvised with another sort or doubled up on what I have got lots of. Black onion seeds are good to add, as are raw chopped cashews so don't feel obliged to stick to this mix. Enjoy!